NAME OF WINE: O Rosal
NAME OF ESTATE/DOMAINE: Bodegas Terras Gauda
VINTAGE: 2017
ABV: 12.5%
NAME OF VIGNERON: Emilio Rodriguez
LOCATION: Rías Baixas - Galicia, Spain
GRAPE/BLEND: 70% Albariño, 20% Caiño, 10% Loureiro
SUSTAINABLE/ORGANIC/BIODYNAMIC: Use organic methods but not certified
CERTIFICATION: None
SUITABLE FOR VEGETARIANS/VEGANS: Yes
ALLERGENS (EGGS AND/OR MILK): None used

TASTING NOTE: It is a wine of great complexity where the fusion of the predominant aromas of ripe peach, pineapple, tangerine citrus and orange blossom, are based on delicate mineral memories, earthy and pleasant notes of mint and bay leaf. In the mouth the first impression is that of a wine of great character but at the same time fresh and youthful, with a powerful structure, balance and unctuous sensation

(LOCAL) FOOD RECOMMENDATION: Seafood, especially oysters and crab or with Asian cuisine.

SHORT HISTORY: Founded in 1989, Terras Guada is a leader in the vinification of premium Albariño grapes in the Rosal valley of DO Rias Baixas in northwest Spain. Albariño is wisely blended with autochthonous varieties such as Loureira and Caiño Blanco, an heirloom white variety that the winery saved from extinction.

(MICRO)CLIMATE: The vineyards bask in an exceptional microclimate characterised by gentle temperatures with an annual average temperature of 150C, with frost and heavy rainfall scarce.

TERROIR: Situated between 50 and 150 meters above sea level, arising from ancient river terraces and consisting of slate (metamorphic schist), which brings mineral notes to the wines and is unique to the granite soil predominant in the DO Rias Baixas.

VITICULTURE: The Albariño and Caíño are from lower-altitude parcels, which are more humid and warmer, meaning an Earlier harvest and more highly concentrated wines, with less acidity and more full-bodied. The Loureiro comes from the highest-altitude parcels which are least humid, cooler vineyards, leading to a slower ripening creating a vibrant Loureiro with intense flavour and smoothness on the palate. The vines are grown on a special trellis system, and pruned 3.5 x 2.5 within a framework meters.

VINIFICATION:

• Manual harvested
 Destemmed and gently crushed

• Cold soaking prior to fermentation

• Stainless vat

• Indigenous yeast

• Controlled ferment (15-17oC)

• Filtered